My Asian-American supervisor gave me this recipe. As you might expect, it is the real deal because it has been handed down through the generations of her family. Very nutritious and delicious. It is both a side dish and a main course. Serve with bread, bhaji, rice, or samosas.
| Prep Time: | 10 mins |
| Cook Time: | 30 mins |
| Additional Time: | 10 mins |
| Total Time: | 50 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 2 (15 ounce) cans chickpeas
- 1 tablespoon baking soda
- 1 tablespoon vegetable oil
- 1 onion, finely chopped
- 1 teaspoon ginger-garlic paste
- ½ teaspoon cayenne pepper
- ½ teaspoon salt
- ½ teaspoon ground turmeric
- ½ teaspoon garam masala
- 1 (14.5 ounce) can diced tomatoes
- 2 (10 ounce) packages frozen chopped spinach, thawed and drained
Instructions
- Drain and rinse chickpeas under cold running water. Place in a bowl, cover with cold water, and stir in baking soda. Soak for 10 minutes. Drain and rinse thoroughly.
- Heat oil in a pot and cook onion until soft and translucent, about 5 minutes. Stir in garlic-ginger paste, cayenne, salt, turmeric, and garam masala. Cook and stir until spices are well absorbed by the onion, about 2 minutes.
- Add tomatoes and frozen spinach; stir to combine. Add chickpeas and stir gently. Simmer until flavors are well combined, about 20 minutes. Add a little water if sauce is too thick.
Reviews
This was delicious. I’ve recently changed my diet to vegetarian, for health reasons. And this recipe was great. I did add a couple of things to mine. Two medium potatoes, diced, and a small Chinese eggplant, diced. Also a small can of mushrooms. The flavor was great. I will be adding this to my meal rotation. Thanks for sharing the recipe.
Let me start by saying I made an account on here JUST to review this particular recipe. I found this about 3 years ago when I went vegan and have made it countless times since then. IT. IS. PHENOMENAL. The only changes I make is doubling all of the spices (yes even the cayenne – I like my heat!) and adding mushrooms! It’s SO flavorful and delicious and comforting! It is absolutely my go-to recipe! I cook a pot of rice as well to go along with this, and I’ve even made homemade naan – spectacular with this recipe! I have shared it with many vegans and non-vegans alike, and everyone raves about this curry! Thank you for the splendid addition to my recipe book and tummy 🙂
There is some controversy around soaking the garbanzos in baking soda, but it worked for me!!!! I love garbanzos but they don’t love me! I had zero kick back from this recipe. I changed a few ingredients because of what I had available in the house. I used mostly thawed mixed veggies that I had on hand … it was delish!!!! A no brainer recipe! It will be a staple at my house….kind of the way meatloaf was when I was growing up!
The amount of spinach in this scared me at first but this ended up being absolutely fantastic, though I did add two red chilis to the food processor when making the garlic/ginger paste. I ended up using 2 chilis, 3 cloves of garlic, and a 1-inch segment of ginger and just dumping it all in instead of using a teaspoon, and I think that was the right call. Overall, pretty delicious.